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The month of June is always super busy with at least one birthday every week, or, like this past week, with three consecutive birthdays in one week. In order to not break the bank (especially since I’m saving up for my trip), I decided that people like to be happy on their birthday, and cookies make people happy, and therefore, cookies as presents for birthdays make people doubly happy. Right? And what could be better than cookies for your birthday? A birthday cookie card cake! Or rather, just a really gianormous cookie cake that has the birthday message written on it. Mrs. Fields sells them, but it seems like a cop-out to buy one. Instead, whip up your friend’s favourite cookie recipe, double or triple it, roll it out to fit your biggest cookie sheet (round or rectangular), and watch your friend’s eyes light up at the size of their cookie card! I’m going to apologize for the poor piping job on this particular cookie card – I was running out of time, and out of icing, but it’s the thought that counts, right? The cookie card was for one birthday, the oatmeal raisin cookies for yet another birthday, and the gluten-free oatmeal chocolate toffee cookies for the third birthday. The oatmeal raisin ones are currently making their way to cottage country in a care-package for my babycakes Calla since she’s not in Toronto for the summer and I love her very much. I hope they arrive in one piece and within their freshness timelimit. Remember: broken cookies equal broken dreams – but in the end, broken cookies still taste good.

Using your stand mixer of a handmixer, cream together the butter and sugar until very light – about 4 minutes.

Add in the eggs, one at a time, and mixing thoroughly after each addition. Stir in the vanilla.

Reduce speed, and add in the flour mixture. Mix until just combined.

Add in the chocolate chips, and mix until just combined. It’s important not to overbeat the dough.

Wrap in plastic wrap and refrigerate overnight.

When ready to bake, preheat oven to 350F. Line your cookie sheet with parchment paper, and crumble the cookie dough all over the sheet. Using the palm of your hands, lightly press down to form the cookie dough into one solid rectangle (or circle, depending on your baking pan of choice), trying to cover the whole surface of the sheet pan as uniformly as possible.

Bake in the middle of the oven for 20 to 30 minutes, making sure to keep an eye on the giant cookie. I found that I had to rotate the sheet halfway through to ensure even baking and browning. Take the giant cookie out when the sides are just starting to brown. Let the cookie cool on the sheet.

Whip up your favourite frosting, and pipe whatever your heart desires onto the cookie card! In my case, I used a really easy and simple cream cheese frosting that I tinted blue with food gel.

Chewy Oatmeal Raisin Cookies

Ingredients:

1 cup softened butter

1 cup dark brown sugar

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 1/2 cups flour

1 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1 tsp salt

3 cups old-fashioned oats

1 1/2 cups raisins

How-to:

Preheat oven to 350F.

Sift the flour, baking powder, salt, cinnamon, all spice and nutmeg and set aside.

Using a hand mixer or a stand mixer, beat together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time. Add the vanilla.

Slowly, add the flour mixture to the butter mix. Using a spatula now, add the oats and the raisins, mixing until just combined.